Carcass characteristics of peruvian llama (Lama glama) and alpaca (Lama pacos) reared in the Andean highlands
| Autor: | D. Torres, Paolo Polidori, Carlo Renieri, Marco Antonini, S. Cristofanelli |
|---|---|
| Rok vydání: | 2005 |
| Předmět: |
Veterinary medicine
biology animal diseases digestive oral and skin physiology technology industry and agriculture food and beverages Lama Body weight biology.organism_classification Lama glama fluids and secretions Animal science Carcass weight Food Animals biology.domesticated_animal Animal Science and Zoology Digestive tract |
| Zdroj: | Small Ruminant Research. 58:219-222 |
| ISSN: | 0921-4488 |
| Popis: | An experiment based on males from 20 llama and 40 alpaca reared in Peru evaluated the carcass characteristics from animals slaughtered at 25 months of age, at a final body weight of 46.1 kg for alpaca and 63.2 kg for llama. Warm carcass weight was significantly higher in llama carcasses compared with alpaca, while dressing percentage was higher in alpacas. In the llama carcasses, leg, thorax and chops were heavier compared with the same cuts taken from the alpaca carcasses (P < 0.05). In contrast, the shoulder and neck were proportionately heavier in the alpaca compared with the llama carcasses. Full digestive tract was the heaviest component found in the carcasses. In the llama carcasses, both full digestive tract and digestive content were significantly heavier than in the alpaca carcasses. Significant differences were observed in the proportion of muscle and bone in the shoulder and in the leg of the llama and alpaca carcasses. Llama and alpaca slaughtered at similar age showed different carcass characteristics; considering the results of this study, llama can be more easily bred as animal for meat production. © 2004 Elsevier B.V. All rights reserved. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect